• 2/3 cup dry mustard
• 2/3 cup white wine vinegar
• 2 eggs, beaten
• 1/2 cup honey
• 8 chicken thighs
• 1-1/4 tsp. mayonnaise

Combine mustard and vinegar in a bowl and set aside 30 minutes or overnight. Combine 2 Tbs. plus 2 tsp. mustard-vinegar mixture, eggs, honey, and salt to taste in a double boiler over medium heat. Cook about 20 minutes until thickened, stirring often.

Preheat broiler. Place chicken thighs skin side down on broiler pan. Combine honey mustard and mayonnaise in a bowl. Brush chicken with half the sauce. Broil about 9 inches from heat 10-20 minutes. Turn chicken and brush with remaining sauce. Broil another 10-12 minutes, until tender.

Per serving: calories 810, fat 48.5g, 54% calories from fat, cholesterol 294mg, protein 51.3g, carbohydrates 42.6g, fiber 1.3g, sugar 35.8g, sodium 212mg, diet points 20.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.4, Lean meat: 6.2, Fat: 6.2, Sugar: 2.1, Very lean meat protein: 0.0

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The recommended wines are: Chablis, Pinot Noir, or Sauvignon Blanc.